White Chocolate Christmas Chex Mix with M&M's
This festive treat combines the classic ingredients of savory Chex cereal, crunchy pretzels, and sweet holiday-themed M&M's, all coated in rich white chocolate. The result is an irresistible snack that will have everyone begging for more.
Ingredients
- 6 cups (162 g) Rice Chex™ or Corn Chex™ cereal
- 2 cups (60 g) miniature marshmallows
- 1 cup (30 g) mini pretzels
- 15 oz white chocolate
- 1 cup (170 grams) M&M's™
- 3/4 cup (90 g) powdered sugar
- 1/2 teaspoon (2 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
Instructions
- Line large rimmed cookie sheet with parchment paper. In large bowl, mix cereal, marshmallows and pretzels.
- In large bowl, mix cereal, marshmallows and pretzels.
- Melt white chocolate. You can use a double boiler or a microwave. If using the microwave, Microwave for 20 seconds at 100 percent power or 30 seconds at 50 percent power, then stir. Repeat until the chocolate is mostly melted, then stir to melt the last remaining bits of chocolate completely. Pour melted chocolate over the cereal, stirring and folding until the cereal is completely covered.
- Pour the warm chocolate-covered cereal into a large zipped-top bag or sealable container. Add the confectioners’ sugar and salt. Seal the bag or container and shake until all the cereal is coated with the confectioners’ sugar.
- Discard any excess confectioners’ sugar.
- In large serving bowl, mix coated cereal mixture and M&M'S®.
- Store at room temperature up to 1 week or in the refrigerator for up to 2 weeks, if it lasts that long!
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Notes
- Make Ahead & Freezing Instructions: This snack mix can be prepped a week ahead of time and refrigerated until ready to serve. You can also prepare and freeze this snack mix for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
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- Chop the Chocolate: If you're using a bar of white chocolate, chop it into small, uniform pieces. This helps it melt evenly and more quickly.
- Dry Utensils and Bowls: Ensure that all utensils and bowls are completely dry. Even a small amount of water can cause the chocolate to seize and become grainy.
- Low and Slow Heat: White chocolate burns easily, so melt it over low heat. If using a microwave, use a low power setting and heat in short bursts, stirring between each burst.
- Use a Double Boiler: A double boiler allows for gentle, indirect heat. Fill the bottom pot with an inch or two of water and heat until it's simmering, not boiling. Place the chopped chocolate in the top pot or glass bowl and stir gently as it melts.
- Microwave Method: Microwave for 20 seconds at 100 percent power or 30 seconds at 50 percent power, then stir. Repeat until the chocolate is mostly melted, then stir to completely melt the last remaining bits of chocolate.
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